Quinoa Salad
Quinoa is considered an ancient grain, as it is part of the amaranth family. It is a light, gluten-free, alternative to rice and is contains a healthy balance of energy giving carbohydrates and tissue-building protein.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Ingredients
- 2 cups dry quinoa
- 4 cups vegetable broth
- 4 green onions thinly sliced
- 20 mint leaves minced
- 1 large tomato seeded and finely diced
- ¾ English cucumber peeled in strips
- ¼ cup parsley minced
- 4 tbsp olive oil extra virgin
- 3 to 5 tablespoons lemon juice
- 2 tbsp low Bragg’s Liquid Aminos
- ½ tsp fennel seed
Instructions
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Place quinoa and vegetable broth in a saucepan, cover, turn heat to high and bring to a boil.
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Reduce heat to low and let simmer until cooked and and fluffy (about 15 minutes).
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Set aside and allow to cool.
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In the meantime, chop up veggies, add remaining ingredients and place in a large bowl.
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Once cooled, add quinoa and mix thoroughly.
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Serve immediately or allow to sit for about an hour to let the flavours blend.